Best 2 Watermelon Cupcakes Recipes

Indulge in the refreshing taste of summer with these delectable Watermelon Cupcakes, a delightful treat that captures the essence of the season. These cupcakes are not just visually appealing with their vibrant green and pink hues, but they also offer a burst of juicy watermelon flavor in every bite. The moist and fluffy vanilla cupcakes are topped with a luscious watermelon frosting, creating a perfect balance of sweetness and tanginess. Additionally, this article provides two additional variations to satisfy every palate: a refreshing Watermelon Sorbet and a Watermelon Lemonade for a complete summer feast. Whether you're hosting a party or simply craving a refreshing dessert, these watermelon-inspired recipes will transport you to a tropical paradise.

Check out the recipes below so you can choose the best recipe for yourself!

WATERMELON CUPCAKES

Watermelon Cupcakes image

Make these fun summer watermelon cupcakes! Bright green cupcakes with buttercream frosting that tastes like watermelon! Add mini chocolate chips for the watermelon seeds!

Provided by Beth

Categories Dessert

Time 1h25m

Number Of Ingredients 15

Ingredients

1 stick unsalted butter, room temperature (1/2 cup)
3/4 cup granulated sugar
2 large egg whites
½ cup sour cream
1/4 cup milk (I used skim)
1 tsp vanilla extract
1 ¼ cup all purpose flour
1 tsp baking powder
1/4 tsp salt
leaf green food coloring by wilton (or similar light green food coloring)
3 sticks unsalted butter, room temperature (1 1/2 cups)
3-4 cups powdered sugar
1/2 tsp powdered watermelon kool aid mix
small amount of red gel food coloring (to give the buttercream a pinkish color)
mini chocolate chips

Steps:

Preheat the oven to 350º F. Line a muffin pan with muffin liners.
In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Add in a small amount of Wilton's "leaf green" gel food coloring until you get your desired green color. Fill the muffin liners 1/2-3/4 full.
Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting.
In a mixing bowl beat the butter with an electric mixer until smooth, about 2 minutes.
Add in 2 cups of powdered sugar and the watermelon kool aid powder, beat together.
Add in more powdered sugar as you see fit, up to 2 more cups,
A small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer until it's smooth and combined.
Place the buttercream in a large piping bag fit with a 1m wilton piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
Add mini chocolate chips on top of the buttercream.

Nutrition Facts : Calories 509 kcal, Carbohydrate 51 g, Protein 2 g, Fat 34 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 89 mg, Sodium 122 mg, Fiber 1 g, Sugar 43 g, UnsaturatedFat 10 g, ServingSize 1 serving

WATERMELON CUPCAKES

Watermelon Cupcakes image

My granddaughter and I bake together each week. She was inspired by her mommy's flavored syrups, so we came up with these watermelon cupcakes. If you are not going to pipe the frosting, you can reduce the amount of frosting by half. -Elizabeth Bramkamp, Gig Harbor, Washington

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

1 package white cake mix (regular size)
1 cup lemon-lime soda
3 large egg whites, room temperature
1/4 cup canola oil
1 package (3 ounces) watermelon gelatin
2 drops watermelon oil, optional
2 cups butter, softened
6 cups confectioners' sugar
1 package (3 ounces) watermelon gelatin
5 to 6 tablespoons lemon-lime soda
15 drops red food coloring
3 tablespoons miniature semisweet chocolate chips

Steps:

Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.

Nutrition Facts : Calories 385 calories, Fat 19g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 282mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

To make sure your cupcakes are moist, use a combination of oil and buttermilk in the batter.
For a more intense watermelon flavor, use fresh watermelon juice instead of water in the batter.
If you don't have a cupcake pan, you can bake the cupcakes in a 9x13 inch baking dish. Just adjust the baking time accordingly.
To make the frosting, you can use either heavy cream or cream cheese. If you use heavy cream, whip it until stiff peaks form. If you use cream cheese, beat it until smooth and creamy.
For a more colorful frosting, add a few drops of food coloring.
To decorate the cupcakes, you can use watermelon slices, candy melts, or sprinkles.

Conclusion:

These watermelon cupcakes are a delicious and refreshing treat that are perfect for any summer celebration. They are easy to make and can be customized to your liking. So next time you're looking for a fun and festive dessert, give these watermelon cupcakes a try!